How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More by Collins, Bill
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More by Collins, Bill

How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More

Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey...
$27.03 AUD
$27.03 AUD
SKU: 9781612123578
Product Type: Books
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Author: Bill Collins
Format: Paperback
Language: English
Subtotal: $27.03
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More by Collins, Bill

How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More

$27.03
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More by Collins, Bill

How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More

$27.03
Author: Bill Collins
Format: Paperback
Language: English
Description

Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS(R) guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You'll soon be showcasing your confectioner's skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.



Author: Bill Collins
Publisher: Storey Publishing
Published: 10/07/2014
Pages: 96
Binding Type: Paperback
Weight: 0.25lbs
Size: 6.80h x 4.90w x 0.40d
ISBN: 9781612123578

About the Author
Collins, Bill: -

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

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